An apple wedge or celery stick topped with peanut butter may sound like a sensible snack but if eating it takes you back to the 1980’s it’s no wonder. The dieticians and nutritionists who we rely on for healthy eating advice and food recommendations aren’t chefs, which is why there has been little creativity in the healthy snack department in decades.

If you have grown tired of yogurt and granola or simply cannot tolerate another power bar, it’s time to get creative. There are so many fresh ingredients and products available on the market today that a little imagination can go a long way to satisfy your stomach.

Salmon, Pink Grapefruit and Scallion Toast: It may sound like an odd combination but the fresh grapefruit gives this open faced sandwich a subtle citrus taste that bursts with flavor. Just take one slice of toasted pumpernickel bread, add a smear of crème fraiche (one teaspoon’s worth will not kill you), top it with one ounce of lox, a thin slice of grapefruit and some chopped scallion, white part only!

Fresh Figs Topped with Goat Cheese: The dry texture of goat cheese is offset by the sweetness of glazed baked figs, which are now in season. Simply place 4 black mission figs halved lengthwise on a baking sheet, face up. Brush them with a teaspoon or two of fine quality balsamic vinegar and top with ½ an ounce of crumbled goat cheese. Bake in oven at 350F for about 5-6 minutes or until figs are warm and cheese is melted. 

Quick-Fix Crostini: When you’re in the mood for a crunchy fix, brush 3 or 4 thinly sliced baguette rounds with olive oil, pop them into the oven to toast then decorate them with a medley of your favorite toppings. Try fresh tomatoes and chopped basil; tuna, red onions and capers or roasted red bell peppers cut into strips with a dollop of pesto.

Polenta Faux-Frites: These easy-to-make baked polenta french fries can be made using ready-made polenta that comes in a tube - you can find it in the refrigerated section at your supermarket. Preheat your oven to 450 degrees. Cut one 8 ounce tube of polenta in half cross-wise then slice lengthwise into rectangular strips (you can refrigerate and save the remaining half for later). Place polenta wedges on a baking sheet that is coated with olive oil, season with salt, pepper or your favorite hot spices, and toss them over so that they are drenched in the oil, then bake until crispy and golden.

Personal Cheese Plate: Why limit yourself to synthetic Laughing Cow wedges when creamy Brie has a fat content that is 1/3 less in calories than cheddar?  Treat yourself to a half ounce of Brie, 10 almonds and a teaspoon of honey or quince paste.  Enjoy it with a half a glass of red wine.

Fireless S’mores: If you can’t make it to a campfire but are craving a treat from yesteryear, try taking it indoors. Make sure your oven rack is positioned in the upper third of the oven and preheat the broiler. Place 2 whole graham crackers cut in halves on a baking sheet; top each with one marshmallow. Broil with the oven door open while keeping a close eye (to prevent burning) until the marshmallows are golden brown, 45 to 75 seconds. Remove from the oven and drizzle each rectangle with 1 tablespoon of melted bittersweet chocolate chips.

Finding recipes that serve one person is no easy feat! For solos looking for meal ideas that are portion-friendly and delicious, the Single Edition Just for One Recipe Collection is a long-awaited treat. Inspired by top food & celebrity Chef Alan Coxon the collection comes complete with 24 gourmet and quick main dish recipes, perfect for diners with a sophisticated palate as well as budding chefs!

If you’re tired of take-out and leftovers, you’ll love the Single Edition Just for One Recipe Collection. Click here to Buy Now.

Here is one savory entrée for you to enjoy, courtesy of Chef Alan Coxon!

Roast Tuna with Bacon, Thyme and Capers

Preparation 10 minutes                                 
Cooking 10 – 12 minutes

Ingredients

One tuna fillet (6-8 ounces)                                                   
2 tsp flour                                           
1 tsp unsalted butter                                      
2 slices of bacon, chopped                                                       
1 tbsp capers                                                              
1 tbsp lemon juice
3 tbsp red wine                                                          
1 tsp thyme leaves, chopped                         
1 tsp parsley chopped                                    
Salt & pepper to taste

Instructions:
1.      Preheat the oven to 400F
2.      Season the tuna and then dust with the flour
3.      Heat the butter in an oven friendly pan over high heat
4.      Place the fish in the pan and heat until golden brown, then turn it over
5.      Add the bacon to the pan followed by the capers.
6.      Pour over the lemon juice and place in the oven
7.      Cook for about 10 minutes; once cooked, remove the fish from the pan and keep it warm
8.      Carefully return the pan to the heat and add the red wine, chopped thyme and parsley
9.      Reduce the liquid and adjust the seasoning
10.    Plate the fish, season to taste and pour over the sauce.

Enjoy!

There is something about fresh cut flowers that inspires us to feel pretty, sexy and alive.  It’s no wonder petal powered potions are making a comeback this summer.  If you are entertaining friends or in the mood for a fresh and flirty night cap, here is a selection of flower-infused liqueurs (and recipes) that are bound to make a splash this season!

Lavender Cello Liqueur by Loft: In the culinary world, the herbes de Provence combination of lavender, thyme, rosemary and savory has become a classic cooking staple but not until now has a stand-alone liqueur made use of the sweet taste of this pretty purple flower.  Much like the lemony Italian digestive limoncello, Lavender Cello liqueur has a sweet taste but with the light floral flavor and scent of lavender.  For a new twist on the traditional Daiquiri try the following:

Lavender Daiquiri

¾ oz LOFT Lavender Cello
1 ½ oz white rum
¼ to ½ oz agave syrup
¾ oz fresh squeezed lime juice
Lime wheel for garnish

Basil Eau de Vie by St. George Spirits: For those who do not know, Eau de Vie is colorless fruit brandy and since 1983 Alsace native Jörg Rupf has been churning out flavors at his distillery in Alameda, California. This experimental creation is a tantalizing herbal concoction that blends several types of basil including Sweet Thai. When entertaining guests this summer, give them something naughty they can sip on.

Naughty Sundress

1 3/4 oz. Hayman's Old Tom Gin
3/4 oz. Manzanilla Sherry
1/2 oz. St. Germain
1/4 oz. Agua Perfecta Basil Eau-De-Vie
A Dash of Peach Bitters
Stir and serve in martini glass.

Mandarin Blossom Vodka by Hangar One: Despite an influx of flavor-infused vodkas in recent years, this zesty citrus-infused spirit is incredibly delicate and boasts a fragrance of mandarin blossoms that is so intoxicating it deserves to be a stand-alone cocktail. Served chilled, straight up or over ice and it will leave you breathless. This fresh and fruity beverage comes courtesy of Lou Bustamante from the Hangar One tasting room in Alameda, CA.

Farmer's Market Cocktail
1 oz. Hangar One Mandarin Blossom Vodka
½ oz. fresh apple juice
¼ oz. fresh lime juice
A dash of June Taylor’s Strawberry & Rose Geranium syrup
Shake with ice and serve up. Garnish with a blackberry or raspberry in glass.

Rose Petal Vodka by Modern Spirits: This all-natural vodka is made with the petals of three highly fragrant rose petal varieties, making it sweet and spicy to the palate with every sip. If you’re in the mood for romance, pair Rose Petal Vodka with oysters or chocolate. Or if you want your friends to feel fresh and pretty, here’s one that will make them blush!

First Blush
1 1/2 oz MS Rose Petal vodka
1 oz gin
1/4 oz cranberry juice
1 oz lemon soda
Garnish with lemon twist

Creme Yvette by the Cooper Spirits Co.: After a forty year hiatus this violet and berry liqueur was rereleased in 2009 based on the 120-year-old recipe. The unique blend of fresh berries, violet petals and vanilla makes it a truly contemporary classic. For starry nights try mixing 1 ½ parts gin, ¾ part Crème Yvette and ½ part fresh lemon juice with ice. Shake and serve in a martini glass and let your mind wander!

Enjoy the intoxicating powers of these flower packed cocktails!

Are you a gourmet food lover or aspiring cook? Now’s your chance to celebrate because the month of June is a gastronomic delight! Tasting events are happening in cities across North America and it’s a terrific chance to sample delectable dishes from some of the country’s most renowned chefs. Here’s a little sampling of what they have in store for you:

Share Our Strength's Taste of the Nation: For more than two decades top chefs and mixologists have come together during the spring and summer months to help put an end to childhood hunger. This cooking for a cause event showcases the latest culinary innovations in cities across the county. This year, The Taste of the Nation benefit will be happening in Los Angeles (June 6th), Ithaca, New York (June 15th) and Minneapolis (June 24th) and 100% of the proceeds will be donated to The Share Our Strength foundation.

Taste of Chicago: This year marks the 30th anniversary of the biggest food extravaganza in the world. From June 25 through July 4 more than 70 food vendors and restaurants will be doling out dishes to visitors who stop by Grant Park. Admission to the grounds is free for the festival and music, but reasonably priced tickets must be purchased if you want to taste your way through this ten day food frenzy, which is one of the Windy City’s finest get-togethers.

City Meals on Wheels Silver Spoons: This knockout affair is a savory dining out experience that happens but once a year in the Big Apple. This June 14th, the country’s culinary masters (Daniel Boulud, Larry Forgione, Jean-Georges Vongerichten, etc…) will be parading nibbles and bits on the Piazza in Rockefeller Center. At $600 a pop surely not everyone can afford to attend, but those who can make it will be in for a treat of a lifetime. Plus, all contributions will go to help feeding the city’s homebound elderly.

Annual Sweet Charity: For those of you in Washington, D.C., this is a fundraiser with a chocolate twist, taking place on June 21st at the Mandarin Oriental Hotel. Culinary and pastry treats of more than forty acclaimed chefs will be displayed in sweet and savory tasting stations throughout the night followed by the Des Alpes Chocolate Fashion Show. Proceeds from The Annual Sweet Charity gala are donated to the The Heart of America Foundation’s Books From The Heart® program which provides books to local children living in poverty, who have few or no books of their own.

Starchefs Rising Stars Revue: San Francisco’s Rising Food Stars will come out to celebrate themselves and their city in Ghirardelli Square on June 16, 2010. This year’s honorees include John Paul Carmona of Manresa, pastry chef Melissa Chou from Aziza, and mixologists Erick Castro (Rickhouse) and Brian MacGregor (Jardinière ), so grab a friend and be sure not to miss it!   StarChefs.com will be donating some of the event proceeds to La Cocina, which helps support low-income food entrepreneurs buy affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities.

Food and Wine Classic in Aspen: If you are looking for a fun, food-filled getaway, head to Colorado the weekend of June 18. It’s a 2-day jamboree for cooking and wine enthusiasts and guests can enjoy hands-on demonstrations and wine tastings under the guidance of culinary legends like Mario Batali, Thomas Keller and Jacques Pepin! FOOD & WINE will be raising funds for the Grow for Good Foundation, which supports local farms and encourages sustainable agriculture.

Tasting events are a great way to do something that is a little glam and adventurous in your hometown, plus you never know who you might meet at the carving stations!